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Nutrition Facts
Serving Size 1 (380g) Recipe makes 6 servings
Calories 200
Calories from Fat 82		(41%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 5.7g	28%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 52mg		2%
Potassium 675mg		19%
Total Carbohydrate 26.6g		8%
	Dietary Fiber 3.6g	14%
	Sugars 5.3g
Protein 4.2g		8%
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Chunky Potato Soup With Dill

Recipe #281415 | 55 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mom2Rose
Jan 24, 2008

Source: Gourmet Magazine, February 2008 issue

SERVES 6 , 6 servings (change servings and units)

Ingredients

2 carrots, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
1 large onion, coarsely chopped
1 1/2 lbs russet potatoes, peeled and cut into 1/2-inch pieces
4 tablespoons unsalted butter
4 cups water
1 cup whole milk
2 tablespoons chopped dill

Directions

1
Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
2
Add water, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper and simmer, covered, until vegetables are tender, about 10 minutes.
3
Transfer 3 cups soup to a blender with milk and blend until smooth (use caution when blending hot liquids).
4
Return to pot, then stir in dill and salt and pepper to taste.

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Featured Reviews for This Recipe

From: Gerry

On Mar 6, 2009

The perfect supper soup for last weekends supper. Not wanting to miss any of the Canadian Ladies Curling play offs needed quick and easy - that it is was really good was a bonus! Other then using a coarse grate for the carrots as I usually do in making potato soup made as posted with excellent results. Happy when I find fresh dill offered in winter but can't wait to make this soup with those lovely sprigs right from the garden. Thank you for sharing - it's been added to my soup collection.

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From: BarbryT

On Aug 2, 2008

It is lovely and I undoubtedly will make it again. I used a heavy hand with the dill, because I love it, and was surprised I did not particularly notice the flavor in the soup. I do like the half-pureed/half-chunky texture. Possibly the next time I will grate the carrot; the potato, onion and celery melted away so most of the chunks were carrots. Good, but I think I'd prefer the carrot to be not quite so noticeable. All in all, quite a wonderful soup.

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From: Leggy Peggy

On Jul 18, 2008

Delicious and easy-to-make soup, that was on the table in no time. The veggies took on a roasted flavour that added a beautiful taste difference. Made as written, plus two big dollops of double cream that needed to be used up. To save on washing up, I used a stick blender in the cooking pan. Serving-wise, this fed four hungry teenagers, with a bit left for me. Yummo!

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